Thai Inspired Coconut Curry Soup
In anticipation of rainy spring weather, I felt inspired to share with you my favourite drizzly day soup recipe! This Thai-inspired dish adds a certain colourful vibrancy and spicy warmth to a grey gloomy day! However, it is so versatile in nature, that you can use your favourite vegetables to enjoy this soup year round!
- Half pound of thick rice noodles
- 1 medium yellow onion
- 2 cloves garlic, minced
- 2 medium sized potatoes, baked
- 1 large carrot, chopped
- 2-3 cups broccoli and or cauliflower
- 1 red bell pepper, sliced
- 1 cup shelled edamame
- 1 package of deep fried tofu (or deepfry your own, I use the cute mini puffs that I get from my favourite Chinatown market though.)
- 6 cups veggie broth
- 2-3 tbsp red curry paste
- 1 can coconut milk
- 1 lime, cut into wedges
- basil, for garnish
- Before you start with the actual soup, cook your rice noodles separately following instructions and strain. Set aside.
- With your preferred oil, cook diced onion on medium heat for one minute. Add minced garlic, as well as diced baked potatoes until potatoes and onions start to brown a little (adding more oil if necessary to accomplish this).
- Deglaze with one cup of veggie broth, then add the rest of the broth.
- At this point, also stir in your red curry paste.
- Add all other vegetables you would like, and bring to a boil until veggies have softened.
- Switch to low, simmering heat.
- Add prepared tofu.
- Stir in coconut milk, allowing to simmer for five minutes.
- Remove from heat.
- For each serving, take a handful of noodles and place them at the bottom of the bowl. Pour soup over top.
- Garnish with a lime wedge and basil.
- I also love garnishing this soup with too much Siracha, and a little tamari!
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